Cajun Potato Soup

We added a little spice to our traditional potato soup with the addition of cajun seasoning and andouille sausage. This potato soup is so rich and creamy and the chunks of sausage are hard to resist!

Course Soup

Cuisine Cajun

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings

Calories 539kcal

Author Karly Campbell

Equipment

Slow Cooker

Ingredients

1 medium red bell pepper
1 medium sweet onion
2 tablespoons olive oil divided
4 cloves garlic minced
3 ½ cups chicken broth
5 medium baking potatoes peeled and diced
3 tablespoons Cajun seasoning see notes
½ cup flour
1 cup milk
1 cup heavy cream
12 ounces evaporated milk
2 cups shredded cheddar
1 pound andouille sausage
salt and pepper to taste
Green onions and cheddar for garnish

Instructions

Dice the pepper and onion. Heat 1 tablespoon of oil in a skillet.
Add the pepper and onion to the skillet and cook until vegetables have softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
Remove the vegetables to the slow cooker and add the chicken broth, potatoes, and cajun seasoning.
Cover and cook on high for 3 hours or until potatoes are fork tender.
Add the flour and milk to a mason jar and close tightly. Shake well to combine. Alternately, whisk the flour and milk together in a small bowl.
Pour flour mixture into the soup and stir to combine. Add the cream, evaporated milk, and grated cheddar to the soup and stir.
Cover and cook on high for 30 more minutes.
Use a potato masher to mash the potatoes to reach the desired consistency for the soup. Taste and add additional cajun seasoning or salt and pepper, if needed.
After the soup is your desired consistency, heat the remaining tablespoon of oil in a large skillet. Slice the sausage into ½ inch thick rounds and add to the skillet. Brown on both sides.
Stir the browned sausage into the soup.
Ladle hot soup into bowls and garnish with cheddar and green onion, if desired.

Video

Notes

We use Tony Chachere's Seasoning. Technically it's a creole seasoning blend, but we always use it as cajun seasoning. Tony's is quite salty, so you'll want to adjust salt depending on what kind of cajun seasoning you use and how salty it is.

This soup is pretty thick - which is how we like it. You can thin it out with extra milk or broth, if you like a thinner soup.

Nutrition